Indian spiced tomato soup (vegan)

This is a lovely tomato soup with an Indian spice twist, hearty enough and perfect for chilly afternoons, while remaining quite light as well. The red lentils added, even if they are in small quantities, give an interesting texture and body to the soup making it lovely :)

Honestly, the smells released when cooking this will tantalize you. But luckily it's ready pretty fast! :)
Recipe adapted from here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Creier pane (Breaded pork brain) (Romanian).
Five years ago: Kelewele (Spicy fried plantains) (Ghanaian).
Six years ago: Sfințișori moldovenești (Mucenici) (Moldavian/Romanian).
Seven years ago: Simple coconut brownies.
Eight years ago: Italian sunset (cocktail), Amaretto (almond liquor) cupcakes and Chicken and avocado salad.



Ingredients (serves 2):

• 1 large red onion
• 2 teaspoons garam masala
• 2 tablespoons olive oil
• 1/2 teaspoon chili flakes
• 2 tablespoons red lentils
• 400 g chopped tomatoes (I used a can, but fresh works very well, even better)
• 500 ml vegetable broth
• 1/2 bunch of coriander, chopped
• salt and pepper to taste

Heat the oil in a small soup pot. Add the garam masala and the chopped onion:

Fry on low heat until the onion is softened, about 5-7 minutes. After that, add the broth and the tomatoes. Bring to a boil. Add the chili flakes and the red lentils:

Stir and let it simmer for 15-20 minutes. Remove from the heat.

Add the chopped coriander and adjust seasoning with salt and pepper. Transfer to serving bowls. It's done, dig in! :)